Wild Rice Salad with Cucumber and Orange is the vibrant, delicious salad your next backyard BBQ or potluck needs. This veggie-packed beauty is bursting with texture and flavor from nutty wild rice, crisp cucumbers, sweet oranges and a zesty balsamic vinaigrette.
About the Recipe
If you’re looking for a tasty way to change up your salad game, this wild rice number deserves a spot on your menu. The hearty wild rice base gets tossed with a rainbow of fresh produce like bell peppers, cucumber, tomatoes and oranges for a seriously craveable mix of flavors and textures.
Why You’ll Love This Recipe
Let’s be real, sometimes salads can feel a bit boring and sad. But not this wild rice salad. It’s positively brimming with delicious veggie goodness and has the most addictive tangy-sweet balsamic dressing. One bite and you’ll be hooked on the chewy rice, the crisp crunch of the peppers and cukes, the juicy burst of fresh oranges.Trust me, this salad is a flavor fiesta.
Wild Rice Salad with Cucumber and Orange
Cooking Tips
For perfect wild rice with an ideal chewy-but-tender texture, be sure to use a roomy pot with plenty of water so the rice has room to expand as it cooks. And don’t forget to drain it well after cooking so your salad isn’t watery.
Serving and Storing Suggestions
This salad makes a fantastic main dish for 4-6 people or a tasty side for up to 8. Any leftovers keep well refrigerated for 3-4 days. Just give it a good stir before serving again.Total prep time is around 1 hour.
Similar Recipes
- Mediterranean Quinoa Salad
- Southwestern Black Bean Salad
- Kale Caesar Salad with Crispy Chickpeas
Nutrient Benefits
In addition to being a delicious way to eat the rainbow, this wild rice salad provides fiber, vitamins and minerals from all the colorful produce. The oranges offer a nice vitamin C boost too.
Wild Rice Salad with Cucumber and Orange
Ingredients
- 200 gms Wild Rice
- 850 ml Water
- 1 Red Pepper (skinned, deseeded and thinly sliced)
- 1 Yellow Pepper (skinned, deseeded and thinly sliced)
- 1 Orange Pepper (skinned, deseeded and thinly sliced)
- 1/2 Cucumber (halved lengthways and sliced)
- 1 Orange (peeled and pith removed and cubed)
- 3 Tomatoes (ripe, cut into chunks)
- 1 Red Onion (chopped very finely)
- Flat-leaf Parsley (chopped)
For the Dressing:
- 1 clove Garlic (crushed)
- 1 tbsp Balsamic Vinegar
- Sea Salt
- Black Pepper
- 2 tbsp Extra-Virgin Olive Oil
- Salt and Pepper
Instructions
- Put the wild rice and water in a large pan and bring it to boil.
- Stir, cover and simmer for about 45 minutes or until the rice is firm to the bite.
- Uncover the rice for the last few minutes of cooking to allow any excess water to evaporate.
- To make the dressing, put the crushed garlic, vinegar, olive oil and the seasonings into a screw-top jar and shake vigorously.
- Drain the rice and turn into a large bowl.
- Pour over the dressing and mix.
- Then add the chopped peppers, cucumber, orange, tomatoes, red onion and parsley.
- Serve.
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Frequently Asked Questions
Can I use a different grain instead of wild rice?
Without a doubt. This salad would also be tasty with brown rice, quinoa, farro or even couscous if you prefer. Just adjust the cooking liquid and time as needed.
How can I make this salad vegan?
The recipe is already vegan as written. No dairy or animal products are used. It’s a great plant-based meal or side.
What other veggies can I add?
Feel free to toss in any other favorite salad veggies you have on hand like shredded carrots, diced celery, corn kernels or sliced radishes. The more color and crunch the better.
Can I prep this salad ahead?
For sure. The rice and chopped veggies can be prepped up to 2 days ahead. Just wait to dress the salad until shortly before serving so everything stays fresh and crisp.
How long will leftovers keep?
Stored in an airtight container in the fridge, this wild rice salad will keep for 3-4 days. Give it a stir before enjoying those tasty leftovers.
